Rhubarb Cake
A dairy-free rhubarb, ginger and almond cake that’s easy, impressive and a delicious alternative to crumble.
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Cooking tools:
- Oven
- Springform pan
- Mixing bowl
- Separate mixing bowl
- Spoon
- Kitchen scale
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Skewer
- Cooling rack
- Oven mitt
Ingredients
- 2 large eggs
- 200g unrefined caster sugar
- 2 tsp ground ginger
- 130ml Mellow Yellow Rapeseed Oil
- 350g rhubarb chopped into approx 2cm pieces
- 175g plain flour
- 2 tsp baking powder
- 100g ground almonds
- Large handful flaked almonds
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